Skylar Toth

Instructions:
Make and cool the tangzhong. In a small saucepan over medium heat, whisk together the flour and milk until dissolved. Whisk constantly until it becomes a paste, similar to the texture of toothpaste. Set aside and allow to cool completely.
In a small bowl, add the warm milk. Stir in the yeast, cover with plastic wrap, and let sit for about 10 minutes or until foamy.
In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, and salt. On medium low speed, add the yeast mixture, tangzhong, the eggs and the egg yolk. Continue mixing for 3 to 5 minutes, or until the dough comes together in a cohesive smooth ball.
Increase the speed to medium, and mix in the butter a bit at a time. Let the butter combine into the dough completely in between additions. Add the oil slowly, it will seem like its not combining at first but give it some time. After about 2 minutes you should have a silky smooth, beautiful dough.
Remove the dough from the bowl, and gently shape it into a loose ball. Grease the bowl you just used, add the dough, cover and allow to rise for 1 to 2 hours at room temperature, or until doubled in size.
Punch down the dough to release the gas and turn onto a lightly floured surface. Dust the dough with flour and roll into 12 inch long rectangle.
Brush the entire surface with the softened butter. In a small bowl, stir together the brown sugar, Demerara sugar and cinnamon until thoroughly combined. Sprinkle all of the sugar mixture evenly across the dough.
From the long edge, roll the dough into a log. Using a long piece of kitchen twine, place under the dough and cross over the top of the dough, pulling fast to create a smooth bun with uninterrupted filling (alternatively use a sharp knife but I find this method makes the prettiest buns). You should be able to create 12 buns.
Arrange the rounds in the baking dish. Cover the dish with a damp towel and let proof at room temperature for about 40 minutes or until visibly doubled in size. Heat oven to 375 when you have about 10 minutes left of proofing.
Bake the cinnamon rolls for 15 to 20 minutes, or until the dough is golden brown.
While the rolls are baking, prepare the glaze. In a medium bowl, beat the cream cheese with a whisk then beat in the powdered sugar, vanilla, salt and whole milk. It should be a nice, thick but pourable consistency.
Let the rolls cool until warm not hot, then drizzle all of the glaze over the top. They are best while still warm! To reheat, stick in microwave for about 10 seconds.